Nonmelting-flesh Trait in Peaches Is Not Related to Low Ethylene Production Rates

in HortScience
View More View Less
  • 1 Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0690
  • | 2 Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611-0370

The notion that ethylene production levels in nonmelting-flesh (NMF) peach (Prunus persica L.) fruit are normally lower than those in melting-flesh (MF) fruit is refuted in our study. In fact, NMF fruit (`Oro A' and FL 86-28C) usually produced higher levels of ethylene than did MF fruit (FL 90-20 and `TropicBeauty'). In both MF and NMF peaches, the rate of ethylene production, rather than the respiration rate, provided a good indication of the developmental stage of the fruit at harvest. Ethylene content in fruit on the tree followed a climacteric pattern, with the level in `Oro A' (NMF) and FL 90-20 (MF) peaking at 50 and 12 μL·L–1, respectively. The respiratory climacteric was not apparent in either `Oro A' or FL 90-20, and levels of CO2 were similar in both genotypes.

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 180 34 2
PDF Downloads 100 53 2